I'm typing on a new computer. No more Dell PC for me, mama got a shiny new MacBook Pro. With Retina Display, I might add.
Because what's just a thousand dollars more on a computer purchase, right? I mean 5 million pixels, people. 5 MILLION!
Anyway, I've had it for a few weeks now, but it's been, um, challenging to get to the point I can actually use it with some efficiency. Not a ton of efficiency, mind you, just some. Some is getting me by for now.
And besides trying to get my new computer up and running, June has been spent in a crazy rush to finish a building project out at our barn. We, and I am using the term "we" very, very loosely, are building a tool room. Okay, my husband is. My job is to make sure he has plenty of water to drink so he doesn't pass out in the heat.
And sometimes, I make treats for him. Like these bars. They help him keep his strength up when his wife is cracking her let's-get-'er-done-before-we-go-on-vacation whip.
I really, really loved these bars because I am a fan of revel style bars and these are similar to those, only with salted caramel.
Here are my notes:
--Don't over bake them. That caramel can get tough and hard.
--I trimmed the edges with a sharp knife before cutting into squares. Again, the caramel hardens as it cools and it can be a little tough to chew, especially around the edges.
--These are good bars to pack for a picnic because they travel well and hold their shape.
PS. I'll be competing in Los Angeles at the Dole Cook-Off event at the end of the month and it's open to the public. Stop by and say hi if you live in the area.
Salted Caramel Coconut-Oat Bars
2 cups sugar
1 teaspoon vanilla
3 cups flour
1 cup quick oats
1 cup sweetened, flaked coconut
1 (11-ounce) bag caramel melting bits
1/4 cup heavy cream
2 tablespoons butter
1 teaspoon fleur de sel or coarse sea salt